When we established St.
Brigid’s Farm in 1996, we started with 69 registered Jersey
heifers. Our herd has grown to 200 animals consisting of
milking cows, replacement heifers, steers and veal calves.
Every year we sell surplus dairy cows as well as grass
finished Jersey beef and meadow veal.

The 62 acre farm, located on
the scenic eastern shore of Maryland, is planted in
permanent pasture, comprised predominantly of perennial rye
grass and clover. The seasonally calved herd intensively
grazes from April through November.

Milk from our outstanding
Jerseys is marketed through our cooperative,
Land O’ Lakeswhere
it is turned into cheese, butter, and non-fat milk powder.
Each one of our cows produces about 2,250 gallons (19,500
lbs) of milk per year which is exceptionally rich in
butterfat and milk protein. St. Brigid’s Farm consistently
ranks with the top tier herds in the nation on the Jersey
Performance Index list.

Grass fed Jersey beef and
meadow veal is sold directly to individuals and restaurants
to offer consumers a delicious and healthy alternative to
the options at the supermarket. It thrills us to have our
Jersey beef offered on the menu of our favorite local
restaurant,
Brooks Tavern, and
to have local residents stop by to purchase steaks, roasts,
burger or chops for their next cookout or family dinner.

The pairing of a dairymaid and
scholar has resulted in a beautiful farm which produces high
quality milk, beef, veal and dairy stock. Stop by anytime
for a real life visit.